Peanut Butter Pie
A rich, creamy peanut butter filling in a chocolatey crust, topped with candy and drizzled sauces. Make-ahead dessert perfection.
Equipment
- - 9-inch pie dish
- Food processor
- Mixing bowls
- Electric mixer
- Spatula
- - Piping bag or Ziploc for drizzle
Ingredients
- **Crust**
- - 14 chocolate graham crackers about 1¾ cups crumbs
- - 1 tbsp brown sugar
- - 7 tbsp unsalted butter melted
- **Filling**
- - 8 oz cream cheese softened
- - ¾ cup powdered sugar + 2 tbsp divided
- - 1 cup creamy peanut butter not natural
- - 1 cup heavy whipping cream
- - 1 tsp vanilla extract
- **Topping**
- - 2 tbsp melted peanut butter
- - 2 tbsp melted chocolate
- - Mini Reese’s cups chopped
- - Peanut butter chips
Instructions
- Preheat oven to 325°F.
- Pulse crackers + sugar in food processor. Add butter. Press into 9-inch pie dish. Bake 10–12 min. Cool.
- Beat cream cheese, ¾ cup sugar, and peanut butter until fluffy.
- Whip cream with remaining sugar and vanilla. Fold into PB mix.
- Spread filling in crust. Chill 6+ hrs or freeze 3 hrs.
- Drizzle with melted PB + chocolate. Top with Reese’s and chips.
- Serve cold or frozen. Store covered.
Notes
- For almond butter version, add 2 tsp vanilla
- Use Oreo crust or graham cracker crust
- Serve chilled or frozen, based on preference
- Use Oreo crust or graham cracker crust
- Serve chilled or frozen, based on preference